Tuesday, October 26, 2010

For my third entry in my Season of Jellied Things theme, I present to you Blue Cheese - Cottage Cheese Molds! Now, I love blue cheese. And when I say I love blue cheese, I mean it in a so-why-don't-you-marry-blue-cheese sort of way. Except I'm already married to a human guy, and I haven't quite figured out how a cheese/lady/guy style of polyandry would work.

Now where was I? Oh yes... I love blue cheese, but I realize that many of you folks out there get violently ill at the very thought of it. My response to this is usually an emphatic, "Haters gonna hate," but since the recipes in this blog are meant to gross people out a bit, I think I'll use your misguided blue cheese hatred to my advantage.

Monday, October 18, 2010

Welcome to the second entry in my Season of Jellied Things series. The Pacific Lime Mold is another recipe from Betty Crocker's New Good and Easy Cook Book (published 1962). There was no picture of the finished product in the cookbook, so I was a little perplexed about what made this lime mold "Pacific", per se. Does the lime Jell-O take on the colour of the ocean when combined with the mayonnaise and other ingredients? Or is it more of a [pineapple = tropical = Pacific] sort of equation? Oooo... venturing into unknown territory! Here there be dragons!

Monday, October 4, 2010

As soon as I started this blog back in July, several people told me I should do a tomato aspic, so this must be a fairly well known weird food. I just think jellied foods are weird in general! And as someone who grew up with a dog as a pet - a dog that ate canned dog food - I am inherently suspicious of any food item that makes a shhhloooup noise when it releases from its upturned container. (Dog owners know the sound I am referring to.)

But the picture in the Betty Crocker Good and Easy Cookbook was just too delightfully awful not to do it. How could I resist?

Sunday, October 3, 2010

Ahem. I was thinking that for the autumnal season, I should have a theme. I mean, an additional theme on top of the Vintage Recipe theme and the Bad Cooking theme. And what says Fail Fall more than jelly-moulded foodstuffs? Nothing does! (Ok... probably lots of things say Fall more than gelatinized foods, but I'm going to pretend they don't exist for now.)

There are so many jelly salads and aspics in my recipe books, it would make your head spin! So, for the next few weeks I'm going to showcase a different jelly-moulded something every week until the end of fall or until I get distracted by something shiny... whichever comes first. I hope you're just as horrified and delighted by the prospect as I am!

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Some Words About This Blog

Jen tests questionable recipes from older cookbooks, and subjects her stomach lining to the results. She sometimes writes a column for Persephone Magazine and is a contributor to the Geekquality podcast and blog.